Novel trends in meat packaging: Active Packaging on microbiological attributes of different types of fresh meat and meat products

Daniloski, Davor and Trajkovska-Petkoska, Anka (2019) Novel trends in meat packaging: Active Packaging on microbiological attributes of different types of fresh meat and meat products. In: Biotechnologies and food technologies, Bulgaria. (Unpublished)

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Abstract

The investigation of different types of active meat packaging, such as vacuum, modified atmosphere packaging, antimicrobial in various packaging materials and their influence on the microbiological quality of packed fresh meat has become increasingly popular over the last decade. Meat represents cellular, biochemically and structurally complex system, susceptible to many undesirable changes, such as microbial growth, lipid oxidation and sensorial change. This is directly related to consumer’s acceptance. Meat packaging objective is to control and optimise meat quality, to confirm meat hygiene and safety, to extend its storage stability, and directly result in lower the utilisation of preservatives throughout the storage. Active packaging (AP) system provides such functionalities to facilitate these demands and offers role beyond the traditional protection and inert barrier to the external environment. This article reviews the main advantage of AP system for fresh meat or meat products. Also, in this review information about some dominant microorganisms in fresh meat or meat products, such as aerobic mesophilic bacteria (AMB), aerobic psychotropic bacteria (APB), lactic acid bacteria (LAB) and pseudomonas counts are provided.

Item Type: Conference or Workshop Item (Lecture)
Subjects: Scientific Fields (Frascati) > Agricultural Sciences > Animal and diary science
Divisions: Faculty of Technology and Technical Sciences
Depositing User: Prof. d-r. Anka Trajkovska
Date Deposited: 24 Mar 2020 11:53
Last Modified: 24 Mar 2020 11:53
URI: http://eprints.uklo.edu.mk/id/eprint/4139

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